vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rice Milk
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
381Calories
17 gProtein
44 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein17 g
Carbohydrates44 g
Fiber0.1 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium744 mg
Calcium603 mg
Iron0.5 mg
Magnesium61 mg
Phosphorus505 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate26 mcg
Choline87 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 210. The excerpt below is the record exactly as published.
a tablespoonful of rice for an hour and a half in a pint of fresh milk, then rub it through a fine sieve. Add a tablespoonful of fine (granulated) white sugar
Cook this with the app: pantry check, scaling, and the assistant.